Aug/091
Kuih Raya Recipe – Sugar Cookies
Hi again! Biskut Raya Resepi for today is Sugar Cookies. Oh,you know those pretty cookies that sometimes so pretty you dont wanna eat them? 
This is the perfect cookie recipe for use with your favorite cookie cutters. This is an incredible recipe for holiday and theme cookies, so have fun being creative with these cookies! How about using this kuih raya recipe for making cookies in the shape of ketupat? hehehe... have fun baking!
Ingredients
• 1/3 cup butter
• 1/3 cup butter shortening
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• Frostings and candies for decorating if desired
Directions
Preheat oven to 375 degrees. Beat butter and shortening on high speed for 45 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the bowl occasionally. Beat in egg and vanilla. Beat in flour. If you can't get all of the flour mixed in with the mixer, then stir in the remaining flour by hand. Divide dough in half. Cover tightly with plastic wrap and chill for 2 hours.
On a lightly floured surface roll half of the dough out to a thickness of 1/8 inch. Cut into desired shapes with cookie cutters and place onto an ungreased cookie sheet. Bake for 7 to 8 minutes until edges are firm and bottoms are lightly browned. Cool cookies on a wire rack then decorate as desired.
Aug/090
Resepi Kuih Raya – Double Chocolate Cookies
Hey there! Time for kuih raya recipe again! I have shared with you guys my traditional Malay recipes so how bout yummy Double Chocolate Cookies tis time? Do try it and leave your comments if you have any suggestion to improve further okay? SelamatBerpuasa!
Ingredients:
A)
220g butter
100g white sugar
80g brown sugar
1 egg
150g flour,sifted
100g rice flour
100g custard powder
1 1/2 teaspoon baking powder
5g cocoa powder
a pinch of salt
B)
For Double Chocolate Cookies:
30g semi sweet chocolate ships (Hershey's is great )
50g crushed walnuts
15g cocoa powder
How to make:
1. Cream butter and sugar until well blended. Add in egg. Mix some more.
2. Add in dry ingredients and mix in thw mixer for 1 min or so. Stop the mixer and mix some more using spatula or wooden spoon.
3. Divide into 3 even portions to make Double Chocolate,Chocolate Chip and Butter Pecan cookies.
Add in the B) ingredients into 1 of the divided portions and mix well. Wrap in saran wrap and refrigerate overnight.
Before baking, take out the cookie dough from the refrigerator and let it stand in room temperature for 10-20 minutes ( or until the dough is not too hard ). Spoon out dough to make small potions of about 10-15g per cookie and arrange on cookie sheets. Baked in a preheated oven (180 Degrees ) for 10-15min per batch/tray.
Makes about 80-90 cookies.
Aug/090
Resepi Kuih Raya – Biskut Oatmeal Rangup
Hello everyone! Kuih Raya Recipe for today is Crispy Oatmeal Cookies of Biskut Oatmeal Rangup. I like this recipe for the crispiness and its healthy too. Perfect for all year round not just Hari Raya! Happy trying!
Ingredients:
100 g shortening
85 g white sugar
100 g packed brown sugar
1 egg
3 ml vanilla extract
125 g all-purpose flour
2 g baking powder
2 g baking soda
3 g salt
60 g rolled oats
35 g flaked coconut (optional)
100 g mini semi-sweet chocolate chips (optional)
30g almond, diced (optional)
How to make:
1. Cream butter and sugar. Add in egg and vanilla essence.
2. Stir in dry ingredients and then add the oatmeal. Add in dry coconuts, almond and chocolate chips. ( ganti choc chips ngan raisins pon sedap gak )
3. Rool dough in small balls and place on cookie sheet and bake in a preheated oven of 180degress C for about 12 minutes or until golden brown. Leave to cool on wire rack. TIPS: Do not overcook the cookies or it'll be too hard once cooled off.
Aug/090
Kuih Raya Recipe – Snowy Nut Ball Cookies
Hi again! Looks like Eid is getting nearer...Fancy to make your own cookie treats for the festival? Try my recipe for the day -Snowy Nut Ball Cookies or Biskut Bebola Salji. This resepi kuih raya is fun to make and your kids will love it. Happy trying!
Ingredients
(Serves 4 dozen)
2 cups pecan halves*
1 cup butter, room temperature
1 teaspoon salt
4 tablespoons sugar
1 tablespoon vanilla
2 cups flour
2 cups powdered sugar
*Walnuts may be substituted for any of your favourites
Methods:
Pre-heat oven to 350°
Line a baking sheet with parchment paper, wax paper, or a silicon baking sheet.
1. Pour the pecans into the bowl of a food processor and blitz until very fine—almost moist. Pour into a medium bowl and set aside.
2. Place the butter, salt, sugar, and vanilla in the food processor or electric mixer and beat until smooth.
3. Add the pecans and mix until combined.
4. Slowly add the flour and beat just until the mixture forms a dough.
5. Shape the dough into 1-inch balls and place them an inch apart on the baking sheet.
6. Bake for 14–15 minutes until set and pale tan. They’ll begin to give off a nutty scent when they are ready.
7. Remove the nut balls from the oven and let them sit for 10 minutes before placing on a wire baking rack. When the cookies are slightly warm, prepare to dip them the powdered sugar.
8. Pour the powdered sugar into a spacious bowl.
9. Dip the nut balls into the sugar and cover completely.
9. Store the nut balls in tins, separating the layers with aluminum foil or plastic wrap.
Jan/080
Resepi Kuih Raya Sedap – Checkerboard cookies/ Biskut Dam
Kuih Raya Recipe for today is Biskut Dam! This recipe is a bit tricky... but I guess thats the challenge. Happy trying!
Checkerboard cookies
1/3 cup (45 grams) hazelnuts, toasted
2 tablespoons (12 grams) unsweetened Dutch-processed Cocoa Powder
2 1/2 cups (350 grams) all purpose flour
1/8 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons orange zest (1 medium orange)
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can 'steam' for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool. When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
In a small bowl whisk together the flour and salt. Set aside.
In bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.
Divide the dough in half and place one half of the dough back into the bowl of your electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside. On the second sheet of parchment roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
When both the white and chocolate dough are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper. Lightly brush the top of the white dough with a little water (this helps the layers to stick together). Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough. Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (21.25 x 25 cm). (Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.) Lengthwise cut the rectangle into thirds (3 - 2 inch by 10 inch stripes) (5 x 25 cm). Place one strip on a piece of plastic wrap. Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black pattern). Brush the top of the second layer with water and stack the third layer. Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
When firm, remove from freezer and unwrap, placing the dough on a cutting board. Using a sharp long knife, cut the layers lengthwise into 1/2 inch (1.25 cm) wide and 10 inch (25 cm) long strips. (You will end up with 4 strips). Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect. Rewrap stack and place in freezer again to firm up.
Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch (24 x 26.25 cm) rectangle, making sure the dough is smooth. Cover and refrigerate until slightly firm.
Remove stack of checkerboard dough from freezer and place in center of chocolate dough. Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm. Can freeze dough for up to a month.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. Remove dough from freezer and place on a cutting board. With a sharp knife cut the block of dough into 1/4 inch thick slices. Place on prepared baking sheet spacing about 1 inch (2.54 cm) apart. Bake for about 5-7 minutes or until cookies just start to brown around the edges. Remove from oven and place on wire rack to cool.
Baked cookies can be stored in an airtight container up to one week.
Makes about 3 dozen cookies.
This recipe comes from Nancy Baggett's 'The International Chocolate Cookbook'.
Jan/080
Kuih Raya Recipe – Almond Cookies
Hi! So have you tried the cookie recipe that I have featured before? If you have I am sure it turned out great. Kuih Raya Recipe for today is the delicious Almond Cookies or Biskut Badam. This resepi kuih raya is simple and easy to follow. Not to mention you kids will love them too! Happy Trying!
Ingredients :
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten
How To Cook :
1. Preheat the oven to 375 degrees.
2. In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well. Add the almond extract.
3. In another bowl, sift together the flour, baking soda, and salt.
4. With a wooden spoon, gradually stir the flour mixture into the shortening.
5. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
6. Wrap in waxed paper and refrigerate for 4 hours.
7. Cut the dough crosswise into 1/4 inch thick slices.
8. Place cookies on an ungreased cookie sheet.
9. Top each cookie with an almond half.
10. Brush cookies lightly with beaten egg.
11. Bake for about 10 minutes, or until light golden brown.
Jan/080
Kuih Raya Recipe – Biskut Arab or Arab Cookies
Kuih Raya Recipe for today is Arab Cookies or Biskut Arab. This resepi kuih raya has been with my family for years. Some people call it Kuih Makmur. Arab or Makmur its the same delicious thing. I hope you will try it and leave me some feedback okay? Cheers!!
Arab Cookies
Ingredients:
- 2 cups wheat flour (1 cup = 250ml)
- ¼ cup sugar,
- Ghee (just enough to make into soft dough)
- Milled castor sugar (for coating the cookies after baking)
Methods:
First mix flour, milled sugar, and ghee into soft dough, roll them into balls, about the size of a marble. Place them unto un-greased cookie trays. Leave some gaps in between the cookies. Bake at 15 min at 150 deg C, or until the edges are very slightly brown. Remove cookies and place then on a cooling rack. After cooling,
coat castor sugar to coat.
Jan/081
Resepi Kuih Raya – Peanut Butter Cookies
Hi guys! So have you tried my triple chocolate cookie recipe? I sure hope you have and enjoyed them because now I have another recipe that is the favorite among kids and would make a great treat on Hari Raya. This resepi kuih raya is called Peanut Butter Cookies or Biskut Mestega Kacang. If you have tried and have some tips to improve, just drop them at the comments okay? Enjoy!!
Ingredients:
1/2 C. shortening
1/2 C. butter
1 C. peanut butter
1 C. sugar
1 C. brown sugar
2 eggs
1 t. vanilla
2 1/2 C. flour
1 t. baking powder
1/2 t. salt
6 oz. chopped Butterfinger bars
Preheat oven to 350°F.
Methods:
Cream together shortening, butter and peanut butter. Add sugars and cream well. Beat in eggs and vanilla.
Mix flour, baking powder and salt together. Add to the shortening mix and blend together well. Add candy to cookie dough.
Drop cookie dough by heaping tablespoons onto lightly greased cookie sheets. Press down on cookies lightly with a fork.
Bake cookies for 10 - 12 minutes, cookies should be golden. Allow to set on the cookie sheet for a few minutes and then place them on a rack to cool.
Yield: 32 cookies
Jan/080
Recipe Kuih Raya – Triple Chocolate Cookies
The wonderful hari raya season is here again! And like all of you cookie lovers out there, I look forward to delicious Kuih Raya to bake and serve my visitors... Now i am going to share with my readers some of my favourite resepi kuih raya. The first one is :
Triple Chocolate Cookies
* 1/2 cup plus 1 tablespoon butter
* 1/3 cup granulated sugar
* 1/3 cup light brown sugar, firmly packed
* 1/2 teaspoon vanilla
* 1 egg
* 1 1/4 cups plus 2 tablespoons all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 cup cocoa
* 3/4 cup semisweet chocolate chips
* 3/4 cup white chocolate chips
* 1/2 cup chopped hazelnuts or other nuts
In a mixing bowl, cream butter and sugars until light and fluffy. Beat in vanilla and egg. In a separate bowl, sift together the flour, baking soda, salt, and cocoa. Stir sifted ingredients into creamed mixture, blending well. Stir in chocolate and white chocolate chips and nuts. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 374° oven for 10 to 12 minutes. Cool cookies on baking sheet for 2 to 3 minutes then remove to racks to cool completely. Makes about 2 to 3 dozen cookies.
Happy Trying!!
